ROLO® Trifle Jars

Name: ROLO® Trifle Jars | Hersheyland
Prep time: 55 min
Cook time: 15 min
Total time: 90 min
Yield: *6 trifle jars
Ingredients: 1 bag ROLO® Creamy Caramels in Rich Chocolate Candy; 1 cup all-purpose flour; 1 cup granulated sugar; 6 Tbsps HERSHEY'S Cocoa; 3/4 tsp baking powder; 1/2 tsp baking soda; 1 1/2 tsps salt; 1/2 cup half and half; 1/2 cup vegetable oil; 2 eggs; 1 tsp vanilla extract; 1/2 cup hot water, or substitute with hot coffee or espresso; 1 cup brown sugar; 8 Tbsps butter, 1 stick; 1/4 cup evaporated milk; 2 cups heavy cream; 2 Tbsps honey; 1 pinch salt

Skill Level: Beginner

rolo trifle jars decorated for holiday gifts

Create a sensory delight with our “cake-in-a-jar” ROLO® Trifle Jars recipe, a symphony of flavors and textures awaiting every spoonful. Picture this: Layers upon layers of rich chocolate cake with fluffy whipped cream and a salted caramel swirl drizzled throughout. Does it get any better than that? Top off your trifle jar recipe with fancy sprinkles, chocolatey ROLO® Candies and more to boost the mood of any gathering.

Ingredients & Directions

Yields:: *6 trifle jars

Prep:: 55 Min.
Bake:: 20 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1 bag

ROLO® Creamy Caramels in Rich Chocolate Candy
For the cake:
1 cup

all-purpose flour
1 cup

granulated sugar
6 Tbsps

HERSHEY'S Cocoa
3/4 tsp

baking powder
1/2 tsp

baking soda
1 1/2 tsps

salt
1/2 cup

half and half
1/2 cup

vegetable oil
2

eggs
1 tsp

vanilla extract
1/2 cup

hot water, or substitute with hot coffee or espresso
For the caramel:
1 cup

brown sugar
8 Tbsps

butter, 1 stick
1/4 cup

evaporated milk
For the whipped cream:
2 cups

heavy cream
2 Tbsps

honey
1 pinch

salt

READY TO MAKE THIS?

You'll Need 

Oven

Large Bowl

Half-Sheet Pan

Saucepan

Whisk

Directions

Preheat oven to 350°F.

To a large bowl, add all of the cake’s dry ingredients and whisk to combine.

To another bowl, add all of the cake’s wet ingredients (except the hot water, coffee or espresso) and whisk to combine.

Slowly mix the wet ingredients into the dry ingredients until blended, adding the hot liquid at the very end. Mix well. Pour batter into a greased half-sheet pan, and bake for 18-20 minutes or until a toothpick comes out clean, set aside to cool.

Place all the caramel ingredients into a medium saucepan over medium heat until the butter is melted. Raise heat to medium high and bring to a boil for three minutes, without stirring. Remove from heat and allow to cool slightly. Cut the cooled cake into 1 inch cubes.

Add the whipped cream ingredients to a large bowl and whisk vigorously until soft peaks form.

To serve, layer the cake, whipped cream, caramel, and chopped ROLO® Candies into a jar. Enjoy.

*Yield will vary depending on the size of the jars used.

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